Sheet Pan Dinners

Name: Chicken and Root Vegetable Sheet Pan Dinner
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4-6 chicken leg quarters (leg and thigh), with skin and bone; 4-6 cups root vegetables, cut into large chunks (onion, carrot, rutabaga, parsnip, celeriac, kohlrabi, etc.); 2-3 cups cooked chickpeas or other beans (optional); 1/3 cup Mustard Vinaigrette (Always Hungry? pg. 264); salt and pepper, to taste

When you need a quick, easy dinner that doesn’t take much effort, sheet pan dinners are the thing to do. They’re also a great way to serve big groups in a hurry. Here are a couple of Sheet Pan Dinner Variations on recipes from Always Delicious – Herb Roasted Root Vegetables page 214 and Summer Grilled or Roasted Vegetables page 215. Let us know what you think!

Chicken and Root Vegetable Sheet Pan Dinner

Chef Dawn Ludwig

A perfect choice when you want a satisfying, one-pan meal that needs very little oversight and results in very few dishes to clean. This is a simple variation on the Roasted Root Vegetables from Always Delicious page 214. While I love the Mustard Vinaigrette because it’s the easiest sauce to make, you can also create interesting flavor profiles with some of our other sauces like a Basil Walnut Pesto, Always Delicious page 297 or even a Spicy Asian Marinade, Always Delicious page 294.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Main Course

Cuisine American

Ingredients

4-6 chicken leg quarters (leg and thigh), with skin and bone
4-6 cups root vegetables, cut into large chunks (onion, carrot, rutabaga, parsnip, celeriac, kohlrabi, etc.)
2-3 cups cooked chickpeas or other beans (optional)
1/3 cup Mustard Vinaigrette (Always Hungry? pg. 264)
salt and pepper, to taste

Instructions

Preheat oven to 375°F. Use roast setting if available.
Toss the chicken and vegetables with the Mustard Vinaigrette, lifting the chicken skin to get the sauce underneath. Spread evenly onto a large baking sheet or into a shallow baking pan, then lightly sprinkle the chicken with salt and pepper.
Roast for 45 minutes to an hour or until the chicken is done throughout and the juices run clear.
If you chose not to add beans to the sheet pan, serve with fruit (slow carb) for dessert and perhaps a bit of cream if you need extra fat.
Phase 2 Variation: Add chunks of sweet potato or winter squash as slow carb veggies or serve over leftover grain in addition to the beans and dessert.

Notes

Nutrition (Full Meal - Phase 1)

Serve each person 1 chicken leg quarter, 1.5 cups vegetables, and 1 serving Cauliflower Couscous (Always Delicious pg. 211). For dessert, enjoy 1/2 cup berries.

Fat: 49%

Carbohydrates: 25%

Protein: 26%

Calories: 600

Nutrition (Full Meal - Phase 2)

Serve each person 1 chicken leg quarter and 1.5 cups vegetables. For dessert, enjoy one serving Poached Pears (Always Delicious pg. 325)

Fat: 45%

Carbohydrates: 31%

Protein: 24%

Calories: 630

Keyword Meat, One Pan

Chicken and Summer Vegetable Sheet Pan Dinner

Chef Dawn Ludwig

Roasting like this takes less oversight than a grill and brings all the flavor you need for a perfect summertime feast. Try this with other sauces that you love as well. This is a simple variation on the Roasted Summer Vegetables from Always Delicious page 215. While I love the Mustard Vinaigrette because it’s the easiest sauce to make, you can also create interesting flavor profiles with some of our other sauces like a Basil Walnut Pesto, Always Delicious page 297 or even a Spicy Asian Marinade, Always Delicious page 294.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Main Course, Meat

Cuisine American

Ingredients

4-6 chicken leg quarters (leg and thigh) with skin and bone
6 cups summer vegetables such as zucchini, cauliflower, bell peppers (any color), broccoli, eggplant, onions, mushrooms, asparagus, etc.
2-3 cups cooked chickpeas or other beans (optional)
⅓ cup Mustard Vinaigrette (Always Hungry? page 264)
salt and pepper, to taste

Instructions

Preheat oven to 375°F. Use roast setting if available.
Toss the chicken and vegetables with the Mustard Vinaigrette, lifting the chicken skin to get the sauce underneath.
Spread chicken evenly onto a large baking sheet or into a shallow baking pan, then lightly sprinkle with salt and pepper.
Roast for 20 to 25 minutes. Add the vegetables to the pan, then cook another 20 to 25 minutes or until the chicken is done throughout and the juices run clear.
If you chose not to add beans to the sheet pan, serve with fruit (slow carb) for dessert and perhaps a bit of cream if you need extra fat.
Phase 2: Add diced sweet potato or butternut squash as slow carb veggies or serve over leftover grain in addition to the beans and dessert.

Notes

Nutrition (Full Meal - Phase 2 ingredients, Phase 1 ratios)

Serve each person 1 chicken leg quarter and 1.5 cups summer vegetables. Serve over 1/3 cup cooked beans of choice (alternatively, roast the beans on the pan with the chicken and vegetables). For dessert, enjoy 1/2 cup blueberries.

Fat: 48%

Carbohydrates: 24%

Protein: 28%

Calories: 590

Nutrition (Full Meal - Phase 2 ingredients, Phase 1 ratios)

Serve each person 1 chicken leg quarter and 1.5 cups summer vegetables. Serve over 1/2 cup cooked quinoa. For dessert, enjoy 1/2 cup blueberries.

Fat: 48%

Carbohydrates: 26%

Protein: 26%

Calories: 620

Keyword Meat, One Pan